Healthy Chicken Summer Pasta Salad

This easy Chicken Summer Pasta Salad is perfect for meal prep, potlucks and warm-weather dinners. Fresh strawberries, chicken, potatoes, corn and cucumber are tossed with a bright strawberry vinaigrette for a delicious summer meal. (Gluten-free and Paleo options)

Course DInner, lunch

Cuisine American, French

Keyword anti-inflammatory, chicken, gluten-free, healthy, low copper, low nickel, low vitamin A, pasta salad, strawberry

Prep Time 30

Cook Time 12

Total Time 42

Servings servings

Calories 453kcal

Author Megan

Cost $15

Equipment

large pot for boiling pasta (and second smaller pot for boiling potatoes)
pasta strainer
large glass bowl for mixing and serving salad

Ingredients

3 cups cooked chicken -- I like thighs best, but breast meat also works great. Shred or chop leftover chicken.
8 oz pasta -- I used penne; any preferred pasta for pasta salad is great. We buy organic Italian pasta with just one ingredient: durum wheat, also called semolina. For Gluten-free, Paleo or other dietary needs, simply choose your favorite pasta.
2 cups strawberries fresh, stems removed and cut in half or thirds
2 cups cucumbers peeled and sliced
2 large potatoes peeled, boiled and cut into chunks
1-1/2 cups white corn frozen and defrosted works great, or fresh
1/2 cup peppermint leaves fresh
1 teaspoon quality salt plus more to taste

Strawberry Vinaigrette

1 cup strawberries fresh
1/3 cup olive oil or avocado oil
3 Tablespoons lemon juice fresh
1 Tablespoon agave nectar raw honey or pure maple syrup (to balance the lemon juice and heighten the strawberry flavor)
1 teaspoon dried peppermint
1/2 teaspoon quality salt

Instructions

Cook the pasta, according to package instructions. Strain pasta, rinse with about 4 cups of clean filtered cool water, reserving about 1/2 cup of the water with the pasta. Cover, and allow pasta to cool to room temperature.
If you haven't already: Shred or chop the chicken, peel and boil the potatoes (then chop), peel and slice the cucumbers, chop the strawberries, defrost corn if using frozen.

Vinaigrette

Add all of the dressing ingredients to the blender: strawberries, olive oil, lemon juice, sweetener, peppermint and salt. Blend starting on the lowest speed, then gradually increase speed to medium or medium/high, and blend at least 30 seconds until smooth and emulsified. (Makes 1-1/4 cups.)

Assembly

Add all of the ingredients to large mixing and/or serving bowl (except the dressing and fresh peppermint): cooled pasta, chicken, strawberries, cucumber slices, potatoes, white corn and salt. Toss well with all of the dressing. Add peppermint leaves to garnish. Taste to see if you want to add more salt. Serve.

Nutrition